Recipe Instructions:
In a food processor, purée roasted red peppers, vinegar, and shallot until smooth, adding reserved pepper juice if needed for smooth consistency. Transfer to small saucepan and stir over medium heat until warmed through; season to taste with salt and pepper. (Makes 1 cup.)
Preheat oven to 350˚. Place trout on a baking sheet and sprinkle with salt and pepper. Bake until just opaque in center and flakes with a fork, about 6–8 minutes. Remove from baking sheet and cool.
With a fork, flake trout fillets into large bowl. Add sardines, scallions, jalapeños, red bell pepper, garlic, cilantro, lime juice, chili powder, and cumin and mix well. Mix in flour and 1 cup bread crumbs and toss to coat. Add beaten eggs to fish mixture, stirring well to incorporate.
Transfer remaining 1 cup bread crumbs to a bowl. Shape fish mixture into twelve 2-inch balls. Roll fish in bread crumbs; then flatten into patties, pressing on more bread crumbs as needed.
In a large skillet, heat oil. Fry patties for 4–5 minutes on each side or until crispy and brown. Keep warm until serving and serve with coulis.